Dinner Group Functions
We do not accommodate any groups functions on Friday or Saturday nights.
Private Space - On Sunday to Thursday nights between October and the end of April we are set up to accommodate groups of 30 to 50 guests on our heated terrace. We do not offer the option of separate bills for large groups, groups must be on one tab. AV equipment is not permitted in our venue.
Shared Space - On Sunday to Thursday nights between October and the end of April, we can accommodate small groups between 9 and 29 guests , however the space is not private so speeches or anything that may impact other guests would not be an option. Without exception, we do not offer the option of separate billing for groups larger than 12 guests.
Groups that would like to enjoy an Il Terrazzo experience on a smaller budget may want to consider a Monday to Friday lunch group function.
For Dinner Functions
Groups can use either our full a la carte menu or our 4 course group dinner menu.
The 4 course group menu is $55 per person.
We have a good selection of quality wines geared for group application. They represent good value at the $40 price point.
Guests make their dinner selections on the date of your visit, pre ordering is not necessary.
All group function tabs are subject to government taxes and 16.5% pre-tax gratuity.
There are some group restrictions with regard to separate tabs.
To book a group function
Send an email to ilterrazzo.groupreservations@shaw.ca with your date of interest and any questions you may have. Please include your phone number as a phone conversation may be best. We will confirm the date availability and respond to your email or call you with the answers to your questions. Should you wish to move forward and book the function we will forward you an electronic function form to fill out confirming all of the details. Once we receive the function form we will send you a confirmation and you are all set. We recommend confirming your projected attendance a day or two prior to your event so that we can adjust the table layout and staffing levels.